The past few days I shared twostaples that I like to keep on hand for simple weeknight meals. Now that you’ve got the basics on hand, you’re two steps closer to this awesome weeknight recipe. This dish has similar flavors to a classic chicken noodle soup made with an Asian spin. The combination of mushrooms, ginger, bok choy, and soba noodles make this soup fresh, healthy, and satisfying all at once. Even better, it takes less than 30 minutes from start to finish. This is just the kind of meal I like to have in my repertoire after a long workday and long drive home with the kids. It can be so tempting to just order a pizza or pick up sandwiches but with a simple, healthy option that tastes fantastic, I’m always glad we stayed home instead. The kids loved this meal just as much as we grown ups did, and this made great leftovers for lunches the next couple of days. Enjoy!

Note: This could easily be made vegetarian/vegan by using veggie broth in place of the chicken broth and additional mushrooms in place of the chicken. I may try it that way next time because the mushrooms are definitely my favorite part of this soup.

Directions

Heat the oil in a stockpot or Dutch oven over medium-high heat. Add the mushrooms, white scallion parts, garlic and ginger to the pan. Cook, stirring occasionally, until the mushrooms begin to soften, about 5 minutes. Stir in the chicken stock and water and bring to a boil.

Add the soba noodles to the pot and cook at a boil for 5 minutes. Stir in the shredded chicken and bok choy and cook 2 minutes more, until noodles are tender and bok choy is wilted and slightly softened. Stir in the lime juice and soy sauce. Adjust seasoning with kosher salt if needed. Top with scallion greens. Serve warm.